This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"He who has plenty of pepper will pepper his cabbage." -Publius Syrus, 42 B.C.
Roasting Brussels Sprouts gives them a sweetness that simply steaming them does not. If you think you don't like Brussels Sprouts, try them roasted with garlic. You might be surprised at how much you like them!
Servings: 2 | Serving size: about 4 ounces sprouts
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes good leftovers. Reheat gently or serve cold.
|2 cloves||garlic (minced)|
|8 ounces||Brussels sprouts|
|2 tsp||olive oil|
|fresh ground black pepper (to taste)|
Place a large stainless steel pan in the oven and preheat the oven to 325°.
Cut the thick ends off of the Brussels sprouts, then slice them in half. Place them in a bowl with the minced garlic.
Drizzle the olive oil over the sprouts and add the salt and pepper.
Toss the sprouts to coat them with the olive oil and garlic.
When the oven is heated, pour the Brussels sprouts into the pan and return the pan to the oven. Roast the sprouts for about 30 minutes, stirring two or three times.
Serving size: about 4 ounces sprouts
|Calories 92||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 4g||17%|
|Vitamin A 17%||Vitamin C 160%|
|Calcium 5%||Iron 9%|
|Vitamin K 201 mcg||Potassium 448 mg|
|Magnesium 27 mg|